Crayfish Wontons with Shellfish Bisque

Serves 6

Wontons

6 Crayfish

8 Large Prawns

2 cloves roasted garlic

½ Chilli, very finely chopped

¼ Leek, very finely chopped

1 Tblspn Cream

Salt and Pepper

Gow Gee Wrappers

Bisque

Shells from prawns and crayfish

1 L Fish Stock

Leek chopped

1 Clove Garlic diced

100g Butter

2 Tsp Sweet Paprika

100 mls Brandy

1 Cup Cooked Rice

200ml Cream

Garnish

1 Potato Julienned

Oil to fry

Method

1. Shell prawns and crayfish, retain shells.
2. Mince prawns and crayfish tails, add leek, chilli and roasted garlic. Add cream, season and combine.
3. Heat butter in saucepan, add shells garlic and leek, fry off for 15 – 20 min.
4. Add  half of the brandy cook off for 5 min then add fish stock. Leave to simmer for 1 hour.
5. Fill each wonton wrapper with 1/2 tablespoon of filling and fold in half then wrap corners to form wonton shape
6. Blend shells and stock in a blender add rice, blend until all large shells are broken down
7. Pass thru a fine sieve and check seasoning
8. If bisque does not seem thick enough add more rice and blend again
9. Finish bisque in a saucepan by adding paprika, cream and brandy. Simmer until ready to serve
10. Fry off julienned potato until crisp and golden, season while hot
11. Steam wontons for 4 min or until cooked
12. To Serve: Place wontons in bowl, pour over soup and garnish with potato straws.

 

 

 

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